The Habit Burger Grill

Inspector's notes

Observed dishes at the clean dishes rack that were stored as clean according to the person in charge. Upon separating some of the dishes, some food residues were observed on the inside of some dishes stored as clean. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a fryer basket with some areas that had broken wires. In that condition, the broken wires are such that they are no longer smooth or easily cleanable. Discussed with person in charge to acquire a new fryer basket. The person in charge will acquire a new fryer basket. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ranch cups and a container of milk with an internal temperature as measured using a probe thermometer ranging from 45°F -49°F in a small undercounter reach-in refrigerator. According to the person in charge, the ranch cups had been in the unit for less than 4 hours and were returned to the walk-in cooler to rapidly chill down to 41°F. According to the person in charge, other items in the refrigerator, such as the milk and containers of whipped cream, had been in the unit for more than 4 hours and were embargoed at time of inspection (see embargo form). Discussed with person in charge to have a technician service the unit. The establishment has sufficient cold holding capacity to operate safely. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several stacked dishes at the clean dishes rack that upon separation, had water still trapped inside of the stacked dishes. Discussed with person in charge that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Person in charge separated the stacked dishes so they could finish air-drying. Corrective Action: Corrected at time of inspection.